I love Chinese food. I’ve never made it at home, though. While shopping at Publix recently, the Apron’s Cooking station was making this beef and broccoli recipe so I stopped for a sample. Immediately I knew this was the recipe I needed to try at home. The week 25 recipe in the 52 Week New Recipe Challenge is beef and broccoli with fried rice. It was a hit with the family and a recipe that will definitely go into my rotation. I like to get as much prepared in advance as possible so I can just throw recipes together. I usually purchase a head of broccoli but the bagged florets were on sale so I thought I’d save myself some time. I still had to cut those florets to bite sized pieces. It’s important to note to have everything prepared as this dish comes together quickly. I think my family would agree that this was just as yummy at take out.

Beef and Broccoli with Fried Rice

Beef and Broccoli

12 ounces fresh broccoli florets

1 tablespoon canola oil

1 1/2 pounds top sirloin, cut into strips for stir-fry

3 tablespoons chopped garlic

1 tablespoon ginger paste

1/2 cups reduced-sodium stir-fry sauce

1/4 cup reduced-sodium chicken broth

2 tablespoons brown sugar

1 tablespoon cornstarch

2 tablespoons reduced-sodium soy sauce

Cut broccoli into bite-sized pieces. Steam in a small amount of water until crisp tender but not completely cooked.

Preheat a large saute pan on medium high heat for 2-3 minutes. Place oil in pan, then add steak, garlic and ginger paste.; cook and stir 3-4 minutes or until lightly browned. While steak cooks, combine remaining ingredients, except broccoli in a small bowl until well blended.

Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2-3 minutes or until sauce thickens and broccoli is tender. Serve with fried rice.

Fried Rice

1 3/4 cups reduced-sodium chicken broth

3 tablespoons reduced-sodium soy sauce

1 teaspoon chopped garlic

1 medium red bell pepper

2 cups instant brown rice

1 cup frozen green peas

1/4 cup sliced green onions

1 tablespoon butter

In a medium saute pan saute red pepper in butter until soft. Remove from pan and set aside.

In a large saute pan combine broth, soy sauce and garlic. Bring to a boil on high. Stir in rice and return to a boil. Reduce heat to low, cover and cook 5 minutes. Remove from heat and stir in peas, green onions and red peppers. Cover and let stand 5-7 minutes or until broth is absorbed. Fluff with fork and serve.

Makes 4 servings.

For a change, stir in sliced water chestnuts to the beef with the sauce.

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